Cheddar And Jalapeno Biscuits – a delicious recipe with flour, baking powder, baking soda, salt, butter, yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position rack in center of oven and preheat to 400u00b0F.
2
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to combine. Add shredded cheese and incorporate.
3
Cut in the butter with a food processor until the mixture resembles coarse cornmeal.
4
Make a well in the center.
5
Whisk the yogurt and milk in a small bowl to combine. Add the jalapenos.
6
Pour into the well and mix with a fork, adding a tablespoon or so of additional milk if needed to form a moist sticky dough.
7
Drop 12 heaping tablespoons of the dough onto a ungreased baking sheet spacing the biscuits about 2 inches apart.
8
Bake until the tops are tipped with golden brown about 20 minutes.
9
Serve warm.
10
Freeze leftovers in foil up to 1 month.
11
Reheat in a preheated 400u00b0F oven or toaster until thawed and hot, about 10 minutes.
517
kcal
Calories
30
g
Fat
50
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.
Yes, Cheddar And Jalapeno Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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